A Killer Guide to Cooking Oils and Why They’re Burning
How many times have you made a smoky mess trying to stir-fry something in the kitchen? Smoke alarms going off, and everything has a burnt flavor now because you didn’t do something right. You don’t know what you did wrong, it you did and now everything is ruined.
Well, it is likely because you’re using the wrong cooking oil! Many people assume, that extra virgin olive oil is the best but because of its low smoke point ends up ruining more dishes than helping.
Let’s run through a few awesome oils and their uses:
- Extra Virgin Olive Oil
You cook with this fella and ruin everyone’s appetites but why? Your stove was on medium and it still burned?
Well, extra virgin olive oil has a very low smoke point at 325˚ – it is simply not great for quick, medium-to-high heat cooking. It’s perfect for drizzling over bread, finishing some pasta or as a quick salad dressing. The robust flavor of extra virgin olive oils means that it is a special taste that can bring more to the dish raw than if it were fried in a pan.
Despite that, you can still cook with it, just remember to keep the heat on low otherwise it’ll burn.
Columbus’s Green Olive Company in the Short North offers some delicious seasoning olive oils that go perfect in salads or vinaigrettes for those interested in getting into Olive Oil.
- Vegetable Oil
The classic blend of refined oils. It tastes like oil, looks like oil and feels like oil. It has a smoke point of 400˚ which can vary depending on the oil blend. It doesn’t taste like much so it’s good for high-heat frying. You want something crispy? This bud is going to take you there. Canola Oil is very similar in smoke point and usage of Vegetable Oil.
- Grapeseed Oil
Used in many restaurants (along with Soy Oil) for it’s high smoke point at 420˚ and it’s clean, and relatively unintrusive flavor profile. Because of that, it can be used in mayos, and vinaigrettes allowing your other ingredients to shine. We recommend a home grown rosemary infused grapeseed oil, it’s savory and deep spiced aromas give a perfect oil to saute a flank steak or slightly cheaper cut (for anything more expensive use butter.)
- Avocado Oil
This stuff is real high in monounsaturated fats, otherwise known as “the good fat.” Avocado Oil has an unusually high smoke point of 520˚ making it an awesome pantry item. Flash-frying, sauteing, roasting and searing – this oil is supremely versatile. Rarely does the taste profile conflict with what you’re cooking.
- Coconut Oil
A popular pantry item that’s seen a spike in the last few years due to its versatility as a hair care product. Coconut oil sits solid at room temp, so stay away from making vinaigrettes from this otherwise you’ll get a block of congealed oil.
It is okay for cooking at low to medium heats before it hits its 350˚ smoke point. Most wonderfully, as it melts it gives off a warm, buttery coconut smell that permeates throughout your house.
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